A Study on the Effect of Dry Candy Processing on Fatty Acids in Silver Carp (Hypophthalmichthys molitrix) and their Shelf Life in Cold Conditions

Subject Areas : Fishery

S.  Moeini ¹ (Dept. of Fisheries, Faculty of Marine Science and Technology, Islamic Azad University, Tehran North Branch)
R.  Mosavi Nadoshan ² (Dept. of Fisheries, Faculty of Marine Science and Technology, Islamic Azad University Tehran North Branch)
S.  Aghayipour ³ (Dept. of Fisheries, Faculty of Marine Science and Technology, Islamic Azad University, Tehran North Branch)

Received: 2014-10-14 Accepted : 2017-05-05 Published : 2017-08-23

Keywords: Fatty Acids, shelf life, chemical changes, Silver carp (Hypophthalmichthy smolitrix),

Abstract :

The fatty acid profile of fresh and dry candy fish of Hypophtalmichthys molitirix were identified and effects of the dry candy on them were investigated. In addition, the shelf life of dry candy of the fish was found in cold conditions (3-4ºC). The profile of fatty acids in fresh and dry candy samples were identified and measured using a GC instrument equipped with a FID detector. The fatty acid content in initial samples for SFA, MUFA and PUFA were 27/5± 0/2, 46/39± 0/5 and 26/11± 0/1 %, respectively. During a 90-day storage, the percentage changes of dry candy samples were, for SFA (27/82± 0/7 to 33/69± 0/84), MUFA (46/77± 0/2 to 46/39± 0/2) and PUFA (26/11± 0/2 to 17/45± 0/2) which were statistically significant (p>0/05). During the 90 days of storage, temperature was about 3-4ºC, the peroxide changed from 3/08± 0/02 to 6/10± 0/02 and reached 5/48 meq O2kg -1. In conclusion, the shelf life of dry candy flesh of this fish in cold conditions was predicted to be one month.

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